Carstens Lemon Oil
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- Lemon (s) - zest, torn into zest, untreated
- 200 ml oil (rapeseed oil)
Print Recipe
Pin Recipe Instructions
- Here is a very special way of recycling leftovers: simple, quick and delicious.
- I have basically only bought organic lemons since I found this option.
- Whenever I need lemon juice for a salad or something else, I peel the lemon with a zest ripper and put the zest in a jar with rapeseed oil.
- After about a week I sieve the contents into a second glass of the same size and fill up the loss of oil.
- Next lemon and the procedure starts over. That means, put the zest in the oil, which is already flavored with lemon, let it steep for 1 week, sieve and adjust the oil level.
- Little by little I get an oil that tastes very strongly of lemon and has no acidity. I like to use it for fish, seafood and also desserts.
- If I always keep the oil on the same sand, I always have a sufficiently strongly flavored oil on hand, even when I use it for cooking.
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